Category: 5405-41-4

Wu, Yusen published the artcileStudy on the volatile composition of table grapes of three aroma types, Quality Control of 5405-41-4, the main research area is Vitis aroma type volatile composition.

In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27-39 compounds in the pulp and 28-52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C6 compounds, esters and alcs.) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, resp. Finally, the aroma types were partly generated by the interaction of these compounds

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Dzedze, N. published the artcileWine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes, HPLC of Formula: 5405-41-4, the main research area is sensory property aroma wine fungicide grapes.

Fungal diseases in vineyards are one of the main causes leading to economic losses within the viticulture sector and are continuously increasing with time. The most common of these fungal diseases are powdery mildew, downy mildew and gray mold which are controlled by the use of fungicides. However, fungicide residues can alter the fermentation process and prevent some biochem. pathways of yeast metabolism involved in phenolic and/or aroma compound production that are critical for sensory quality. In this study, Chenin blanc grapes treated with chem. and natural fungicides were used to produce small-scale wines and laboratory-scale fermentations Small-scale wines were made according to the standard Nietvoorbij exptl. wine making procedure. From the results obtained in the above study, it was concluded that the inoculated yeast strains used for wine making completed the fermentations at a similar rate to their resp. controls (registered fungicide). In addition, small-scale cellar fermentations showed that the fungicide treatments (1x the recommended dosage [Treatment 1] and 2x the recommended dosage [Treatment 2]) compared to the controls had no notable neg. effects on wine aroma and sensory profiles although differences were observed in the proteins expressed after the fermentation The chem. and biol. fungicides had no notable effects on the wine making procedure and quality of resulting wines compared to the registered fungicide.

Food Control published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ji, Xiaoyue published the artcileInvestigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis, Computed Properties of 5405-41-4, the main research area is Chinese fermented soybean curd volatile component HSSPME GCMS.

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.

Journal of Food Processing and Preservation published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Tufariello, M. published the artcileSelection of an autochthonous yeast starter culture for industrial production of Primitivo “”Gioia del Colle”” PDO/DOC in Apulia (Southern Italy), Safety of Ethyl 3-hydroxybutanoate, the main research area is autochthonous yeast starter culture primitivo PDO DOC.

The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of “”Primitivo”” grape cultivar, grown in the PDO/DOC “”Gioia del Colle”” (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulfide, complete sugar consumption during fermentation, significant production of some classes of volatile mols. responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcs. responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were pos. judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.

LWT–Food Science and Technology published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

de-la-Fuente-Blanco, Arancha published the artcileFourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration, Name: Ethyl 3-hydroxybutanoate, the main research area is ethyl ester wine aroma; Aroma enhancement; Aroma integration; Aroma suppression; Fruity; Isointensity; OAV; Odour quality; Subthreshold.

Aroma contribution of individual esters has been studied in complex mixtures mimicking red wine models. A mixture containing 14 Et esters at concentrations found in wine (V1) was prepared and kept as reference Isointense and qual. similar aroma vectors with a reduced number of esters (V2-V7) were prepared Those vectors were introduced in two reconstituted wines to assess whether simpler vectors could replace V1 without compromising wine quality. In the simpler young wine model, V1 could be replaced by a vector containing just 3 odorants (Et 2-methylbutyrate, Et butyrate and hexanoate). In the oaky model, a vector containing just Et 2-methylbutyrate (V7) could replace V1 without any discernible sensory change. Results also reveal that sub- or perithreshold odorants play outstanding roles on the overall odor intensity of the mixture and that aroma simplification concomitantly implies an increase in the amount of odorant required to keep the intensity of the aroma vector.

Food Chemistry published new progress about ethyl ester wine aroma; Aroma enhancement; Aroma integration; Aroma suppression; Fruity; Isointensity; OAV; Odour quality; Subthreshold. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Name: Ethyl 3-hydroxybutanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Xi, Xiaojun published the artcileInfluence of cluster thinning and girdling on aroma composition in ′Jumeigui′ table grape., COA of Formula: C6H12O3, the main research area is table grape terpene linalool cluster thinning girdling.

Cluster thinning and girdling are common and simple practices applied to improve berry quality in table grape cultivation. However, there is limited information about the accumulation and biosynthesis of the entire aromatic profile under cluster thinning and girdling, notably in table grapes. This research investigated the influences of cluster thinning and girdling (alone or in combination) on aroma profiles particularly the changes in biosynthesis and accumulation of Muscat flavored related compds from veraison to harvest in Jumeigui grape. Cluster thinning and girdling (alone or in combination) significantly increased the concentrations of total soluble solids (TSS) and key aromatic compounds at harvest, with higher concentrations of both under cluster thinning than girdling. Berry weight and titratable acidity (TA) were unaffected by cluster thinning, girdling, or in combination at harvest. Linalool the most abundant and active odorant related to Muscat flavor, accumulated in 28.6% and 20.2% higher concentrations from cluster thinning than control and girdling at maturity, resp. Furthermore, higher DXS3 transcript abundance in cluster thinning groups might contribute to the increased accumulation of terpenes and linalool in Jumeigui grape. The results will contribute to further understand the mechanism of source/sink ratio modulation on aroma accumulation and better apply cluster thinning and girdling for grape production

Scientific Reports published new progress about Alcohols. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Kurkiewicz, S. published the artcileContemporary analytical techniques reveal the secret composition of a 19th century Jerusalem Balsam, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is vanillic acid Impatiens volatile compound.

In 1719, Antonio Menzani di Cuna from the Saint Savior monastery published an alc. extract formula made from plant and herb resins under the name Jerusalem Balsam. The Balsam gained high popularity due to its remedial benefits. At the end of the 19th century, Jerusalem Balsam produced by the hermit Johannes Treutler was found to be particularly popular. We analyzed a sample of a valuable find coming from the last decade of the 19th century, making it probably the oldest surviving Jerusalem Balsam in the world. The purpose of this work was to investigate the composition of the historical sample and to try to determine the origin of its components. This was achieved by comparing the profile of volatile compounds extracted from the balsam using HS-SPME technique with the profile characteristic for plant resins as classic ingredients of the Johannes Treutler formula. The use of two chromatog. columns of different polarity, as well as the transformation of the polar components of the sample into TMS derivatives, allowed to obtain new information on the historical composition of the Balsam. Also, it can be stated with high probability that plant resins were indeed used in the production of the Balsam as referred to in the original recipe of Johannes Treutler. We also discuss challenges in determining the original composition of the Balsam.

Pharmazie published new progress about Impatiens. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Coelho, Eduardo published the artcileUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention, COA of Formula: C6H12O3, the main research area is oak wood wine sorption aging volatile compound retention; Aroma recombination; Mathematical models; Oak wood; Volatile compounds; Wine ageing; Wood sorption.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcs., esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate anal. demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Food Research International published new progress about Beverages. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, COA of Formula: C6H12O3.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Liu, Yaran published the artcileA high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is fruit wine blueberry gojiberry volatile compound odor HRMS library.

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines.

Scientific Data published new progress about Blueberry. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Ochiai, Nobuo published the artcileFractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages, HPLC of Formula: 5405-41-4, the main research area is stir bar sorptive extraction aroma beverages green tea beer; Aroma compounds; Fractionated stir bar sorptive extraction (Fr-SBSE); Roasted green tea; Solvent-assisted stir bar sorptive extraction (SA-SBSE); Stout beer.

For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chem. identification of aroma compounds in beverages. The first extraction consists of a conventional mSBSE using three polydimethylsiloxane (PDMS) stir bars (1stmSBSE). This is followed by a solvent-assisted mSBSE performed on the same sample using three solvent-swollen PDMS stir bars (2nd SA-mSBSE). The 1stmSBSE mainly extracts apolar/medium polar solutes with log Kow values >2, while the 2nd SA-mSBSE mainly extracts polar solutes with log Kow values <2. After this two-step fractionation procedure, either thermal desorption (TD) or liquid desorption - large volume injection (LD-LVI), followed by GC-MS is performed on each set of three stir bars. A real-life sample of roasted green tea was used for method development. The performance of the Fr-SBSE method is further illustrated with sensory evaluations and GC-MS anal. for a stout beer sample. Compared to an extraction procedure with SA-mSBSE only, Fr-SBSE including a 1stmSBSE and a 2nd SA-mSBSE reduced co-elution of aroma compounds in the chromatograms and was capable of providing improved mass spectral quality for identification of 17 addnl. compounds in roasted green tea, and 12 addnl. compounds in stout beer, resp. Moreover, odor description and characterization were clearly improved. Journal of Chromatography A published new progress about Beverages. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics